Detailed Introduction of DATEM (Diacetyl Tartaric Acid Esters of Mono- and Diglycerides)

? What is DATEM?

DATEM (Diacetyl Tartaric Acid Esters of Mono- and Diglycerides), classified as E472e, è unemulsionante non ionicoutilizzato nelbaking and food industries. It is produced by the esterification of mono- and diglycerides with tartaric acid and acetic acid. DATEM is known for its ability to strengthen dough, improve volume, and enhance texture in various food applications, particularly bread and bakery products.

? Metodo di produzione e materie prime

1. Materie prime:

• Mono- and diglycerides (derived from vegetable oils such as soybean or palm oil)

• Tartaric acid

• Acetic acid

• The mono- and diglycerides react with tartaric acid and acetic acid through an esterification process.

• The resulting DATEM compound is purified and processed into powder or liquid form.

• The final product is packaged according to standard di qualità alimentarepersafe and efficient application.

? Applications of DATEM

✔ Baking & Bread Industry

• Strengthens gluten structure– Migliora l’impastoelasticity and gas retention, portando aimproved volume and texture in bread.

• Prevents dough collapse – Reduces the risk of bread collapsing after baking, ensuring a consistent shape.

• Enhances dough stability – Allows for better machinability in high-speed baking processes.

• Improves crumb softness – Results in a soft and fine crumb structurecon unmaggiore durata di conservazione.

✔ Non-Dairy Creamer & Margarine

• Agisce come unefficient emulsifier, migliorando ilstability and smoothnessDinon-dairy creamers.

• Migliora laspreadability and mouthfeel of margarine and butter substitutes.

✔ Confectionery & Dairy Industry

• Utilizzato inwhipped toppingsEice creamper mantenere unsmooth texture and prevent crystallization.

• Aiuta nelhomogenization of dairy-based products.

✔ Instant Noodles & Processed Foods

• Miglioraforza dell'impasto in instant noodles, ensuring a chewy textureEbetter rehydration properties.

• Migliora lastability and emulsification of processed meat products.

? Key Benefits of DATEM

✅ Enhances Dough Strength– Rafforzagluten networks, making bread softer, more elastic, and voluminous.
✅ Improves Emulsification – Maintains a stable oil-water mixture in dairy, margarine, and processed foods.
✅ Prolongs Shelf Life– Previenestaling in baked goods, improving their texture over time.
✅ Applicazione versatile– Adatto perbread, noodles, dairy products, and processed foods.
✅ Safe & Approved for Use– Riconosciuto comeE472e, compliant with global food safety regulations.

? Specifiche del prodotto

? Famous DATEM Brands Worldwide

• Palsgaard(Danimarca)

• Gruppo Kerry(Irlanda)

• Corbion(Paesi Bassi)

• BASF(Germania)

• Jiangsu Khonor Chemicals Co., Limited(Cina)

? Why Choose Jiangsu Khonor Chemicals Co., Limited for DATEM?

✔ High-Purity Food-Grade DATEM – Manufactured to meet global food safety standards.
✔ Fornitura all'ingrosso e prezzi competitivi– Ideale perlarge-scale bakeries and food manufacturers.
✔ Logistica affidabile e consegna puntuale– Garantirefornitura costante e spedizione puntuale.
✔ Formulazioni personalizzate e supporto tecnico– Offerta su misurasoluzioni per diverse applicazioni.

? Order High-Quality DATEM (E472e) Today!

Alla ricerca di untrusted DATEM emulsifier supplier? Jiangsu Khonor Chemicals Co., Limitedforniscepremium DATEMperbaking, dairy, and processed food applicationsContattaci subito perbulk orders, pricing, Ecampioni!

? Richiedi subito un preventivo e un campione gratuiti!

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